中文：莲蓉月饼和豆沙月饼

Mid-autumn Day is a very important traditional holiday in China. It is like thanksgiving to American people. It is the day that whole family and close friends get together and celebrate. The moon on this night is said to be the brightest of the whole year. So it is also a tradition for the Chinese people to admire and worship the moon after dark.

Of course we don’t worship the moon empty handed. Mooncakes have been part of this tradition for thousands of years. At first they were round shape to resemble the shape of the moon, which also why they were named mooncakes. The square ones have been developed and they become my personal favorite. I made most of my mooncakes with a square mold.

The making of mooncakes is very labor intensive. I start with making syrup weeks before the day, and I also make the cake fillings and the dough from scratch. It is well worthy of the time I spent.

I would post the detailed recipe later. It took me a long time to make them from scratch and may take even longer to write down every single detail. If you never had these before, and you are curious about what they taste like or interested in Mid-autumn Day tradition, I would simply just suggest you buy a box from Asian grocery store.

The syrup I made way before the holiday

Red bean paste filling and lotus seed paste filling; each of them is 30 g.

Each piece of dough is 18 g.

Press down the dough and wrap it around the filling.

Roll it into a round ball again.

Press with a mooncake mold, release it and there you have a perfect mooncake ready for the oven.

Place them a couple inches apart from each other in a baking pan lined with silicone matt.

Bake in an oven preheated to 375F/ 191°C for 5 minutes; take them out and brush egg yolk wash on the top very gently; sent them back to the oven and bake for another 15 minutes or until they are gold brown.